Humungo Blueberry Coconut Pancakes

Humungo Blueberry Coconut Pancakes

Makes 4 HUGE pancakes

Calories per serving? Unknown. Will start counting again SOON [so check back…I’ll update this]


2 cups whole wheat flour

1/4 cup oat flour (throw oats in the food processor)

1/3 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 tsp coconut extract

3/4 cup unsweetened vanilla almond milk (or other non-dairy milk)

3/4 cup warm water

1 tbsp maple syrup

1 cup frozen wild blueberries

Mix everything in a stand mixer until batter is smooth and fluffy. Hand-mix-in blueberries. Over medium heat in a non-stick skillet (if not nonstick, use 1 tbsp oil or vegan margarine) pour 1/4 batter into skillet at a time. As you are pouring, spread out with a spoon slightly. Cook until golden on bottom, and batter starts to bubble, aprox 2 minutes. Flip, and cook until remaining side is golden. Repete with remaining batter to make 4, salad-plate sized pancakes. Top each pancake with more maple syrup, nut butters, shredded coconut, and fruit. Can be frozen and reheated.


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